Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Thursday, October 15, 2009

Bone-in chicken breasts seasoned with garlic powder and Cajun seasoning are wrapped in bacon and sprinkled with brown sugar. Served here with a side salad and steamed broccoli.

Spicy Sweet Bacon Chicken Breasts

This idea for chicken breasts came about one night when I had chicken, but could not figure out what I wanted to do with it. A quick tweet and a friend mentioned this concoction of sweetness she'd seen on another blog, Full Bellies, Happy Kids. Well, y'all know she had me at bacon, and as a plus, it sounded quick and easy and that is what I was in the mood for.

Her original recipe called for seasoning the chicken with salt and pepper, garlic powder and chili powder, which sounded great, but I decided to go with kosher salt and fresh cracked pepper, garlic powder and (what else but) my favoriteSlap Ya Mama Cajun seasoning. Then you wrap the chicken with strips of bacon and get this... like you do with Pig Candy, you coat the bacon and the chicken with brown sugar! What you end up with is this wonderful, sweet, slightly caramelized coating. I was at the tail end of my brown sugar, so I just sprinkled what I had evenly over the chicken. More certainly would have been even better, but use as little or as much as you like.

The chicken breasts I used are what I would call normal sized, and bone-in beasts with rib meat, so I didn't chop them. If you have the big blown up breasts commonly found in the stores these days, you may want to divide them into two or three sections, just for speed of cooking.

Watch the cooking time though according to the size of your chicken, because you don't want to overcook it - nothin' worse then rubber chicken for dinner. The bone-in breasts I used were ready at about 30 minutes. You could use boneless chicken breasts also, but will need to adjust down your time since those cook a lot faster. Generally a light pierce of the chicken with the tip of a knive that shows juices running clear, will let you know that it's done, but you can also check with an instant read thermometer.

Spoon a little bit of the pan sauce over the chicken when you plate it. Just heaven. I served our chicken with a mixed garden salad and steamed broccoli.

Preheat oven to 400 degrees. Prepare a baking dish with a light coating of olive oil, or use non-stick spray.

If using larger sized breasts, split them into 2 or 3 pieces. Sprinkle both sides of the chicken with salt, pepper, garlic powder and Cajun seasoning. Wrap the chicken pieces with slices of bacon and place into the pan, skin side up. Sprinkle the tops of the chicken pieces generously with the brown sugar, patting it into the chicken.

Bake uncovered at 400 degrees for about 25 to 30 minutes, or until the bacon is browned and chicken is cooked through and juices run clear when chicken is pierced. Spoon pan drippings over each serving.

Note: Can substitute boneless chicken breasts also, but adjust down your time since those cook a lot faster. Don't overcook! Flatten and stuff those with your favorite prepared stuffing, cheeses and/or veggies like spinach or chopped, cooked broccoli or mushrooms, roll up, and wrap with bacon.

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When I made this the other night it was unbelievable! But, I may have to pick up some of your fave cajun seasoning before I cook this again! That sounds great. Glad I sent you the link and you enjoyed it!

Hey.. you may know me.. I used to live with you.. almost stepmom! . lol! I am goin to make this tonight! I am glad you do this cookbook stuff! I am proud of ya. . Good ole southern cooking is the best! lol .. I'll let you know how everything goes

Now that is interesting David!! Sounds good to me. I've been on a pickle roll here lately. I've always loved pickles but for some reason I've been craving kosher dills like a crazy woman here lately LOL!!

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